The coziest bowl of Rosemary Butter Mushroom and Cheese Ravioli…for the commencement of these cold November nights. Cheese ravioli tossed with buttery caramelized mushrooms in a rosemary white wine pan sauce. Finish off each bowl of saucy ravioli with spicy, salty, prosciutto bread crumbs for a dinner that’s mouth-wateringly delicious. When you’re in need of an easy 30-minute dinner, make this ravioli…delicious. Best for nights when you’re craving something cozy, but want something quick and easy too.
I couldn’t think of a better recipe to welcome November. This is such a warming bowl of cheese ravioli. I feel like we’re really going to need all the coziest, comforting recipes this week. Let’s be honest, everyone knows this week is going to be hard. I don’t like to talk about politics with you guys at all, but we’re all in the same boat here. If it’s going to be a stressful week we might as well have some darn good comfort food to soften it for us.
I mean, right?! Yes, yes, of course. Cooking a homey (delicious) dinner like this with your favorite cocktail or glass of wine in hand is the best way to destress.
That said, it’s Monday, so I know many of us might not have time for a slow-cooked Sunday sauce or a braised short rib dinner. I’m not going to lie, I thought way too long on just what to share for today’s recipe…tomorrows too. But I finally came up with two perfect recipes for two busy and possibly stressful days.
Tomorrow is something sweet and decadent. It’s great for November and also for Thanksgiving. But today? Today it’s a ravioli kind of Monday. Oh, this ravioli is GOOD. It’s simple(ish), but so delicious and just what tonight needs most.
Here’s the Inspiration for this rosemary butter mushroom and cheese ravioli.
As I mentioned above, I wanted to share the perfect bowl of comfort food today. I went back and forth on so many recipes, but in the end, landed on this ravioli. It started as a completely different ravioli, but after a quick chat with my mom, I swapped out my ravioli filling and swapped in this buttery mushroom sauce.
She pointed out to me that while she loves the flavors of mushrooms, she doesn’t actually enjoy mushrooms themselves. That’s when I played with the idea of doing a quick cheese ravioli with rosemary mushrooms on top. Once I had that idea, I thought about how delicious it would be if the mushrooms were cooked in butter, and then spooned over the ravioli.
I loved the sound of this so, I went with it. Somewhere along the process, I added prosciutto and manchego breadcrumbs to the mix. And by the end of testing? I loved the recipe even more than I thought I would.
The simple steps.
Since we’re using store-bought ravioli, this dinner comes together in minutes and is super simple. I like to start with the breadcrumbs and keep it simple with torn sourdough bread, prosciutto, and manchego cheese. Everything bakes together until the bread is toasted and the prosciutto is extra crispy.
Once the bread is toasted and that prosciutto is crisp, pulse the mix into crumbs using a food processor or simply crumble with your fingers. Now add manchego cheese and a good pinch of red pepper flakes. If you’re a vegetarian, you can just omit the prosciutto. No big deal.
Now, I know the breadcrumbs are a bit of an “extra”, but in my opinion, they’re an extra that’s worth it. Salty prosciutto breadcrumbs are the perfect topping for this cheesy ravioli.
While the breadcrumbs are baking, cook the ravioli. I made homemade cheese ravioli. But you can pick up your favorite brand from the grocery to make things simple and quick!
What this recipe is really about though is the rosemary butter mushroom sauce.
I hate to say this is the best, but I don’t know any other way to describe this. This mushroom sauce is just the best ever.
Caramelized mushrooms with butter, garlic, rosemary, and a splash of wine. Simple, but perfect, and SO GOOD when tossed over this cheesy ravioli. The mushrooms, rosemary, and butter are key here. The rosemary fries in the butter and the mushrooms caramelize on the edges. It’s every bit as delicious as it sounds.
I’ve been really into frying rosemary in butter lately. It’s hard to explain, but there’s something very special about fried rosemary. So much flavor. It’s subtle and not overpowering. I love it paired with the buttery mushrooms and cheesy ravioli.
If you’re using store-bought ravioli, or have homemade frozen ravioli on hand, this entire meal will come together in under thirty minutes, making it perfect for any night of the week. Whether you need a quick weeknight meal, or a fun Saturday dinner party dish, this recipe is perfect for either.
And with that, I think I’m out of words for the day (or night in my case). Happy Monday, happy November! Really hoping this recipe brings you guys some much-needed happiness this week. I know that’s yet another cheesy thing for me to say, but as always, it’s true!
Looking for other easy comfort food dinners? Here are my favorites:
Lastly, if you make this Rosemary Butter Mushroom and Cheese Ravioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Rosemary Butter Mushroom and Cheese Ravioli.
Calories Per Serving: 460 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 tablespoons extra virgin olive oil
- 3 cups shiitake or cremini mushrooms, sliced
- 6 tablespoons salted butter
- 3 cloves garlic, minced or grated
- kosher salt and black pepper
- 1 tablespoon chopped fresh rosemary, plus 2 rosemary sprigs
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup low sodium vegetable or chicken broth
- 1 pound cheese ravioli, homemade or store-bought
- 1. To make the breadcrumbs, preheat oven to 425° F. On a baking sheet, toss the bread, olive oil, manchego, and a pinch of salt. Lay the prosciutto around the bread. Bake 10 minutes, until the prosciutto is crisp. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes. 2. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the butter, garlic, rosemary, a pinch of crushed red pepper flakes, salt, and pepper. Cook 4-5 minutes, until fragrant. Pour in the wine and broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly. 4. Drop the ravioli into the sauce, gently toss to combine. Divide the ravioli and sauce between plates. Top with breadcrumbs. Enjoy!